BRUSSEL SPROUTS (PREORDER)

~30 lbs Brussel Sprout aka "Gan-Lan-Cai", "Bao-Zi-Gan-Lan", "Qiu-Ya-Gan-Lan", "甘蓝菜", "抱子甘蓝", "球芽甘蓝", "甘藍菜", "抱子甘藍", "球芽甘藍" Brussel Sprout looks like a mini cabbage. It is a tall-stemmed cabbage in which each leaf on the axis forms tiny heads/sprouts. The outer leaves are green fading to light yellow on the inside and a white cut end. Brussel sprouts are one inch or more in diameter and no more than two and three-quarters inches in length. It has a fairly bitter taste when eaten raw but when cooked properly, it will become a sweet, nutty, smoky flavor that's hard to resist. Brussels sprouts have a nice crunchy exterior and a tender interior. Common application includes sautéed and roasted. Brussel sprouts are available year-round.  Handling Tip Selection Brussel sprouts with bright green heads and tightly packed leaves. Brussel sprout feels firm when squeezed. Smaller sprouts tend to taste sweeter while larger sprouts taste more like cabbage. Storage Brussel sprout should be stored at 32°F (0°C) with a relative humidity of ninety-five to a hundred percent and mist. The typical shelf life is three to five weeks. Higher temperatures will shorten the storage life. Shelf life is cut by half with 41°F (5°C) and only ten days at 50°F (10°C). High humidity is important to avoid wilting. Long-term storage may lead to loss of color and black speckling of leaves. Brussel sprout is sensitive to ethylene, a naturally occurring gas that regulates ripening. Brussel sprouts should be stored with high ethylene-producing products to extend shelf life and prevent leaf yellowing and abscission. Brussel sprout produces a low level of ethylene that increases drastically with prolonged storage. Brussel sprout is not sensitive to chilling injury and should be stored as cold as possible without freezing. Brussel sprout freezes at 30.6°F (-0.8°C).